Coronation pies

30-60 minutes 400 kcal or less afternoon tea buffet recipes chicken breast chicken breasts chicken pie coronation chicken pie curry powder easy flaked almond flaked almonds for a crowd freezable mango chutney mini pies party food party pies royal wedding royal wedding tea party ideas shortcrust pastry tea party

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Ingredients

1 tbsp olive oil

1 onion , chopped

2 tbsp medium curry powder

3 tbsp mango chutney

140g cooked chicken breast , diced into chunks

140g soured cream

knob of butter

500g pack shortcrust pastry

flour , for dusting

1 egg , beaten

2 tbsp flaked almonds

Method

Heat the oil in a small frying pan. Cook the onion in the oil until soft, about 5 mins, then stir in the curry powder and cook for 1 min more. Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and soured cream, then season.

Heat oven to 200C/180C fan/gas 6. Cut 24 strips of baking parchment as wide as the base of your muffin tin and grease one side with a little butter to help them stay in place. Criss-cross 2 into each hole of a 12-hole muffin tin so the edges of the strips stick out – this will help you remove the pies easily once cooked. Thinly roll out three-quarters of the pastry on a lightly floured surface. Stamp out 12 circles big enough to line the holes generously, with a little pastry overhang at the top for sealing.

Divide the chicken filling between the pies. Roll out remaining pastry and cut 12 lids. Top each pie with a pastry lid, press together the edges to seal and roll down any excess pastry to make a lipped-edge. Brush the tops with more beaten egg and scatter with almonds. Poke a fork in each to let the steam out while they cook and bake for 20-25 mins or until golden and cooked through.